How to make dried cauliflower? It's delicious

Dried cauliflower can be cold mixed, stir fried, or boiled in soup, with a crisp and nutritious taste. Dried cauliflower needs to be soaked in advance and paired with seasonings such as minced garlic and chili for the best cold flavor. Stir frying with meat can enhance the freshness, and when cooking soup, it can increase the depth of the broth. After soaking, dried cauliflower has a flexible texture and is suitable for making cold dishes. Blanch the soaked cauliflower in water and let it cool. Add soy sauce, vinegar, sesame oil, minced garlic, and a little white sugar and mix well. Sprinkle with cilantro and crushed peanuts. The sour, sweet, and slightly spicy taste can highlight its unique flavor. When stir frying, it is recommended to pair it with pork belly or cured meat. High temperature and fast frying can preserve the crispness of cauliflower, while meat fat can neutralize its coldness. When cooking soup, it can be stewed with pork ribs and corn. The gelatin released by cauliflower can make the soup base more mellow, suitable for nourishing in autumn and winter. It should be noted that the soaking time should not be too long to avoid a too soft taste. Dried cauliflower is rich in dietary fiber and minerals, but it is cold in nature and should be consumed in moderation for those with spleen and stomach deficiency. It is recommended to consume no more than 200 grams per week and thoroughly clean and remove impurities before cooking. Fresh cauliflower has a significant difference in flavor compared to dried products, and different methods can be chosen according to the season. It can be served cold in summer to stimulate appetite and hot in winter to keep warm. If trying for the first time, it is recommended to consume a small amount and observe gastrointestinal reactions.